Orange and Fennel Salad

Courtesy of EnLITEned Kosher Cooking

Servings: 8
Prep Time: 20 Min.
Cook Time: n/a

Salad:
* 2 med. fennel
* 6 c. romaine lettuce, torn into bite-size pieces
* 1 c. radicchio, torn into bite-size pieces
* 1 red onion, sliced into thin rounds
* 2 oranges, peeled and thinly sliced (reserve peel for zest)

Garnish:
* 1/4 c. sliced roasted almonds

Dressing:
* 3 Tbsp. white wine vinegar
* 2 Tbsp. olive oil
* 2-3 Tbsp. water
* 1 tsp. fennel leaves, finely chopped
* 2 cloves garlic. minced
* 1/2 Tbsp. orange zest
* low calorie sugar substitute, equivalent to 1 tsp. sugar
* salt and pepper, to taste

1. Prepare the fennel: trim off flowery leaves and set aside for use in dressing. Cut off the bottom and discard. Discard outer discolored layers of the fennel. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half-rounds.
2. Combine the prepared salad greens, onions and oranges in a large bowl. Scatter fennel on top.
3. In a separate bowl, whisk together all ingredients for the dressing. Add chopped fennel leaves. When ready to serve, pour over the salad and toss.

Note:
To make a creamier dressing, add 1 tablespoon of light mayonnaise to the dressing and whisk well.

Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com. For more information on diabetes contact www.jewishdiabetes.org.

Calories: 80;   Calories From Fat: 39;   Total Fat: 4g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Fiber: 2g;   Sodium: 9mg;